Mary Berry Apple And Lemon Cake Recipe

The Mary Berry Apple And Lemon Cake Recipe is a wonderfully fresh and comforting bake that combines sweet apples with bright citrus flavours. It’s the sort of homemade cake that feels perfect for afternoon tea, family gatherings or simply enjoying with a cup of tea on a cosy afternoon.

A good apple and lemon cake should be light, moist and tender, with soft pieces of apple throughout and a vibrant lemon flavour that balances the fruit’s natural sweetness. The combination of lemon zest and juice brings freshness to every bite, while the apples help keep the sponge beautifully moist, creating a cake that is both refreshing and comforting.

Ingredients

For the Cake

• 225g self-raising flour
• 175g caster sugar
• 175g unsalted butter, softened
• 3 large eggs
• 1 tsp baking powder
• 1 tsp vanilla extract
• 2 tbsp milk
• 2 large apples, peeled, cored, and diced
• Zest and juice of 1 lemon
• A pinch of salt

How to Make Mary Berry Apple And Lemon Cake Recipe

Prepare the Tin and Oven

Preheat the oven to 180°C (160°C fan) and grease and line a 20cm round cake tin.

Cream the Butter and Sugar

Beat the butter and caster sugar together until light and fluffy.

Add the Eggs and Lemon

Beat in the eggs one at a time, then stir in the vanilla extract, lemon zest and lemon juice.

Combine the Dry Ingredients

Sift together the self-raising flour, baking powder and salt.

Make the Batter

Fold the dry ingredients into the wet mixture, alternating with the milk, until a smooth batter forms.

Add the Apples

Gently fold the diced apples through the batter until evenly distributed.

Fill the Tin

Spoon the batter into the prepared tin and level the surface.

Bake the Cake

Bake for 45–50 minutes until golden brown and a skewer inserted into the centre comes out clean.

Cool the Cake

Leave the cake in the tin for 10 minutes before transferring to a wire rack to cool completely.

Serve and Enjoy

Slice and serve once cooled.

Final Touch

The finished cake should be moist and tender with soft apple pieces throughout and a fresh, zesty lemon flavour that perfectly balances the sweetness of the fruit.

Recipe Tips

• Use room temperature eggs to prevent the batter from curdling.
• Ensure the butter is softened for easier creaming and better texture.
• Fold the apples in gently to avoid breaking them and releasing excess juice.
• Check the cake with a skewer at 45 minutes to avoid overbaking, which can dry it out.
• Use fresh lemon juice for a more vibrant flavour compared to bottled juice.
• Let the cake cool completely before slicing to prevent crumbling.
• If the top browns too quickly, cover with foil to prevent over-browning.

Healthy Alternatives / Variations

• Add a handful of chopped walnuts for extra crunch.
• Substitute pears for apples for a different fruit flavour.
• Use lime instead of lemon for a tropical twist.
• Add a teaspoon of cinnamon for a warm spice note.
• Drizzle with a simple lemon glaze for added sweetness.

Ingredient Substitutions

• Use gluten-free self-raising flour for a gluten-free version.
• Replace caster sugar with coconut sugar for a deeper flavour.
• Substitute almond milk for regular milk for a dairy-free option.
• Use margarine instead of butter for a vegan-friendly cake.

How to Serve

Serve this cake as a delightful dessert with a dollop of whipped cream or a scoop of vanilla ice cream. It’s also perfect on its own with a cup of tea or coffee.

Pairing Ideas

Pair this cake with a refreshing cup of Earl Grey tea or a glass of chilled apple cider. The citrus notes also complement a light, fruity white wine.

How to Store Leftovers

Room Temperature

Store the cake in an airtight container at room temperature for up to 3 days. This keeps it moist and prevents it from drying out.

Freezer

Wrap individual slices in cling film and freeze for up to 3 months. Thaw at room temperature before serving.

Reheating

Refresh slices in a preheated oven at 150°C for 5-10 minutes to warm them through.

Nutrition (per serving, approx.)

• Calories: 320 kcal
• Carbohydrates: 45g
• Protein: 4g
• Fat: 15g

FAQs

Can I use other types of apples?

Yes, you can use any type of apple you prefer. Tart apples like Granny Smith add a nice contrast to the sweetness, while sweeter varieties like Gala will make the cake sweeter.

Why is my cake dense?

A dense cake can result from overmixing the batter, which knocks out the air. Ensure you fold the ingredients gently and avoid overworking the batter.

Can I add nuts to the recipe?

Absolutely! Adding nuts like walnuts or pecans can provide a lovely crunch and additional flavour. Just fold them in with the apples.

How can I tell if the cake is done?

Insert a skewer into the centre of the cake. If it comes out clean or with a few crumbs, the cake is done. Avoid overbaking as it can dry out the cake.

Mary Berry Apple And Lemon Cake Recipe

Recipe by Eleanor HayesCourse: DessertCuisine: BritishDifficulty: Beginner

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Mary Berry Apple And Lemon Cake Recipe combines apples and lemon for a moist, tangy treat. Perfect for tea time or dessert.

Ingredients

• 225g self-raising flour

• 175g caster sugar

• 175g unsalted butter, softened

• 3 large eggs

• 1 tsp baking powder

• 1 tsp vanilla extract

• 2 tbsp milk

• 2 large apples, peeled, cored, and diced

• Zest and juice of 1 lemon

• A pinch of salt

Directions

• Preheat the oven to 180°C (160°C fan) and grease a 20cm round cake tin.
• Cream together the softened butter and caster sugar until light and fluffy.
• Beat in the eggs one at a time, then stir in vanilla extract, lemon zest, and juice.
• Sift together self-raising flour, baking powder, and a pinch of salt.
• Fold the dry ingredients into the wet mixture, alternating with milk.
• Gently fold in the diced apples until evenly distributed.
• Pour the batter into the prepared tin and smooth the top.
• Bake for 45-50 minutes until golden and a skewer comes out clean.
• Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

Notes

• Use room temperature eggs to prevent the batter from curdling.
• Ensure the butter is softened for easier creaming and better texture.
• Fold the apples in gently to avoid breaking them and releasing excess juice.
• Check the cake with a skewer at 45 minutes to avoid overbaking, which can dry it out.
• Use fresh lemon juice for a more vibrant flavour compared to bottled juice.
• Let the cake cool completely before slicing to prevent crumbling.
• If the top browns too quickly, cover with foil to prevent over-browning.